Note: All vendors are required to follow all relevant local, state and federal rules and regulations for selling food at Farmers' Markets. This document may not list all relevant rules and regulations.
General Guidelines for Vendor Booths
□ Sanitary practices help identify a vendor as someone knowledgeable about food safety who cares about every aspect of their customers’ experience with the food they sell.
□ Maintain quality and prevent contamination from harvesting/food preparation to packing to transport.
□ Packing, storage, and display/sales areas must be clean and free from pests and animals.
□ Clean and sanitize tools, utensils and surfaces before and after food contact.
□ Vendors should wear clean clothes, with clean hands and nails. Tied back hair or a cap.
□ No eating while you are handling foods/produce.
□ Wash hands often: before and after eating, after using restroom, any time hands become contaminated.
□ Set up a portable handwashing station to wash hands when needed.
Selling Beef, Lamb, Pork, & Goat
□ USDA Inspection is required for selling beef, lamb, pork and goat.
□ A Class G license is needed for selling prepackaged, frozen USDA meat.
□ Meat kept frozen in clean coolers kept out of the sun.
□ Product and prices clearly labeled.
Selling Poultry
□ Poultry processed on the farm for sale at the farm, farm stand, and farmers’ market is allowed.
□ If selling USDA inspected/slaughtered poultry, a Class G License is needed for selling prepackaged, frozen poultry.
□ Poultry is kept frozen in coolers kept out of the sun.
□ Meat and poultry are kept separately in clean and sanitized coolers.
□ Product and prices clearly labeled.
Selling Rabbit Effective July 29, 2025*
□ Whole rabbits are allowed to be sold at your farm, farm stand, and farmers market if the following required conditions are met:
□ Completion of the UNH Cooperative Extension educational course, Food Safety for Poultry & Rabbit Producers, and you have a certificate of completion.
□ Register with the NH Department of Agriculture, Markets, and Food and obtain a permit number.
□ Sell no more than 1,000 whole rabbits to consumers
□ You still have the option of obtaining a Class G License for selling prepackaged, frozen USDA or State Equivalent Inspection Program rabbits. Rabbits are kept frozen in coolers kept out of the sun.
□ Label the package with name, contact information and date of slaughter.
□ Whole rabbit meat is kept in clean and sanitized coolers at or below 41°F. Keep out of the sun.
*Prior to July29, 2025, rabbit meat must be sold through a custom cut operation.
Selling Raw Milk & Milk Products - RSA 184:84 V
□ Raw milk sales less than 80 quarts (20 gallons) a day can be sold without a license.
□ Raw milk only sold from the producer to consumer from the producer’s own farm, farm stand, or farmers’ market.
□ Hard cheese made from raw milk has been aged a minimum of 60 days at a temperature above 35ºF and it is clearly labeled “unpasteurized”.
□ Labeled Correctly, including the following:
□ Name of the product, farm name, address, and phone number.
□ Must include this statement:
This product is made with raw milk and is exempt from New Hampshire licensing and inspection.
RAW MILK: Consuming raw milk may increase your risk of foodborne illness.
□ Containers and closures cleaned well (and sanitized).
□ Consumer containers that are refilled must be for that customer only, clean, and with no visible filth or contamination.
□ Keep raw milk and milk products at or below 45°F in coolers kept out of the sun.
□ Clear signage with pricing.
Selling Eggs
According to the NH Fresh Egg Law and the US Standards for Quality of Individual Shell Eggs
□ Eggs must be clean; not necessarily washed.
□ Cartons are clean and do not contain any markings that are not truthful or accurate.
□ All egg cartons are marked with a weight class statement or the term “not sized”.
□ Clean cartons can be reused except when a local jurisdiction does not allow it.
□ Store in a cooler maintained at 45°F or lower.
Selling Produce * Follow all Relevant local, State & Federal Rules and Regulations
□ Transport in clean containers.
□ Vehicles used to transport fresh produce must be cleaned before use to prevent food contamination. This is especially important if live animals or objects such as trash, manure, fertilizer, etc. have been transported previously.
□ Display produce in clean food grade bins and containers at least 6 inches off the ground.
□ Keep produce out of the sun while on display.
□ Keep extra produce out of the sun. Keep it cool for quality and replenish the display as needed.
□ Clear signage with pricing.
Selling Hot/Cold Prepared Food – Occasional Food Preparation
□ Under state law RSA 143-A:5, you can only sell prepared food such as sandwiches, hot chicken dishes, etc. 4 times in 28 days without a license.
□ Are not selling prepared food 4 times in 28 days at one farmers' market and 4 times at another farmers market without a license.
□ Hot food is held at or above 135°F and cold food is held at or below 41°F.
General Guidelines for Sampling
Ideal:
□ Prep samples sanitarily at home.
□ Bring to market in covered, individual containers
□ Cold perishable samples should be kept on ice at all times
Staffed Sampling:
□ If you have the staff, hand out samples directly.
□ Use disposable food-service gloves - and know how to use them correctly.
Self-Serve Samples:
□ Cover the samples to prevent contamination.
□ Use toothpicks, plastic forks, or cups for single servings.
□ Provide a clearly marked spot for trash.